Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits

Published 2009 View Full Article

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Title
Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 8, Pages 1131-1140
Publisher
Elsevier BV
Online
2009-05-30
DOI
10.1016/j.foodres.2009.05.014

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